Buy Calphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with LidCalphalon D1382PB Commercial Hard-Anodized 12-Inch Everyday Pan with Lid Product Description:
- Constructed of heavy-gauge hard-anodized aluminum for superior heat conductivity
- Patented stay-cool cast-stainless-steel handles
- Stick- and scratch-resistant surface; dome-shaped hard-anodized lid ideal for moist-heat cooking
- Oven-safe up to 450 degrees F
- Lifetime warranty; made in China
Customer Reviews
Most helpful customer reviews
1060 of 1092 people found the following review helpful.
Top-quality beauty has a million uses, and a few issues...
By Steven Dennis
I've owned this pan for about two years ... it's simply wonderful. The Calphalon Commercial line is the top of the line, just like the Professional, but with stay-cool handles. The thick, sturdy aluminum heats up quickly and evenly, and goes from the stovetop to the oven up to any temperature.
My favorite dish to make with this pan is a large omelette for two to four people. You saute the onions, etc., until carmelized, then add the whipped eggs, top it with diced tomatoes, basil, oregano and cheeses, then broil at about 450 for a couple minutes until browned. Simply wonderful!
I also cook stir frys, poach fish, bake casseroles, and brown meats in this truly Everyday Pan.
Now, for the issues: As with all true Calphalon products, you can not put hard-anodized aluminum into the dishwasher. It will damage the surface, leading to pits and discolorations, and void the lifetime warranty to boot!
Second, this is not a nonstick pan. If you want nonstick, buy Calphalon Commercial Nonstick, the best ever made (The Commercial nonstick line has the more advanced LRS3 coating versus the much less effective LRS coating on the cheaper Professional Nonstick II line).
To clean, simply buy a Dobie pad or its equivalent. For the tough stuff, I find a little Bon Ami or Dormond cleaner does the trick without too much effort.
Enjoy!
175 of 179 people found the following review helpful.what CAN'T you do with this pan?
By notaprofessional
The Calphalon Commercial line is ideal for those who want quality cookware that's guaranteed for life and pretty much indestructible. My absent-minded-bachelor kitchen contains nothing that cannot withstand all manner of accidents, falls, and spills. The Calphalon Commercial line enables me to cook like a pro without endangering my cookware--and to clean like a fiend when I've cooked like a pyro by accident.You can clean these pans with abrasive cleansers like Comet. I used to sell them in a boutiquey store where they'd have come back in droves if we'd misinformed people on this point. Another reviewer expresses appropriate caution regarding putting them in the dishwasher--it's for dishes, silly, not knives of pots--but I do this on occasion and it would take regular dishwashing with powdered (sandblasted in there) detergent and lotsa stuff to bang the pans to really do a number on them. Discoloration is not the stuff of diminished utility.
Aside from the line being the most practical stove top option bar none, the pan is a dream. Not so shallow as an omelette pan, nor so deep as a wok, it does the range from stir-fry to saute, to bake and roast. I'd recommend this pan to anyone who maybe wants to start a cookware collection--it's so many pans in one. I used to sell this stuff (not on commission, mind you) to students with their first apartment. Moms and dads would express concern that the kids would ruin it--au contraire: you get a ten dollar pan and it'll be beaten to bits in a matter of weeks by the likes of careless ol' me, but you get a heavy, solid pan like this, they'd have to be trying to break it.
Cautions:-Lower the heat if you're used to inferior pans. If you get this pan and find yourself saying, "It burns everything," you're conveniently forgetting who chose the heat on that burner.-It's not non stick--and they *do* sell the best non stick--but it is highly stick resistant, especially if you LOWER THE HEAT.-The handles can get HOT so be sure you're armed with a potholder of any sort.
146 of 150 people found the following review helpful.Great purchase for the money
By A Customer
I have bought this pan just recently after reading the many reviews on this site, as well as doing some research on the Commercial Hard-Anodized line of Calphalon products.
This was really worth the money and I can see how people would pay full price for it was well, since so far I haven't found a drawback to this pan.
It cleans up as easily as nonstick pans do, and that includes the inside of the lid that gets splattered when stewing stuff covered in the oven.
It heats VERY evenly, there are really no hot spots at all, and very quickly.
It may not be nonstick, but when preheated properly and with a bit of oil/butter/rendered fat, even tender meats such as lamb don't become burned onto the pan.
The meat browning is excellent, yielding wonderful deglacage, and it also allows you to brown the meat, add other ingredients, and put the entire thing into the oven. More importantly, the meat cooks so that it is browned on the outside and tender inside, as opposed to nonstick skillets that make even the better meat cuts really tough on the inside and do not give a nice brown crust at all. The hard-anodized surface of this pan seals in the juices, making even stew beef more tender than you could ever cook it after you browned it in a nonstick pan. In fact, I haven't used my nonstick pan at all since I got this one--I don't need it.
The handles don't get too hot on stovetop, but they do get rather warm with prolonged cooking. However, that is to be expected, and I haven't had a problem using them with a pair of thin potholders. They obviously do get hot in the oven, but that is to be expected as well.
Overall, a great pan. It's been sitting on my stovetop since I received it, and I have been using it quite a bit.
I will recommend it to anyone starting a new kitchen, or just choosing a first skillet to buy. The size is nice, it is large enough to make stew or other dish enough for 4-6 servings easily, likely more but I haven't tried to fill it up further than just the bottom.
Another important point--if you plan to fry eggs, I would recommend a nonstick pan instead of this one. I like my eggs beaten with milk, and that sticks really easy, so I would not trust that to any surface other than nonstick. This hard-anodized pan beats nonstick hands-down for anything and everything else, however.
If you haven't tried this Calphalon line yet, definitely buy this pan--it's well worth the money, and it is likely to become your favorite kitchen toy!
UPDATE:
I have been using this for about about half a year longer now and I am still as pleased with it as I was before. The surface has not become damaged even after extensive use (although I have not cooked many acidic foods in it, I have used it for making wurst&kraut in the oven), it has not warped, and the clean-up continues to be a breeze.
Recently I have used it to sear some sesame-oil coated scallops for a Thai curry dish, then deglazed it with coconut milk (a pretty thick liquid), and it all came together rather beautifully, with no burned-on spots or off flavors.
Another huge advantage I have noticed over time is the fact that the handles are small, and do not get in the way of cooking something else next to the pan when using it on stovetop.
I have before, and I still recommend this to everyone and anyone. In fact, I have recently purchased a second one, because I use the one I have literally all the time.
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